Baked Cheesecake with White Chocolate Ganache

Crust:

Filling:

Ganache topping:

To finish:

Crust:
Preheat oven to 180°C. Spray a 20cm springform pan with non-stick spray or line with baking paper. Mix the biscuit crumbs and butter together. Press into the bottom and up against the sides of the pan. Refrigerate for 30 minutes.

Place on a baking sheet. Bake for 10 minutes. Remove and leave to cool. Wrap the pan in foil. Preheat the oven to 240°C.

Filling:
Using a mixing bowl, add the cream cheese, cultured cream and eggs and beat until smooth. Add castor sugar a little at a time and beat well after each addition. Add the vanilla essence and lemon zest and mix through. Sift in corn flour while beating.

Wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking).

Spoon the mixture on top of the biscuit crust and lightly tap the pan to even the mixture out. Bake for 10 minutes. Lower the heat to 110°C and bake for a further 40 minutes. Switch off the oven and leave to cool in the oven. Remove from oven and cool completely. Refrigerate for 2 – 3 hours or preferably overnight. Remove from the pan. Spread the chocolate mixture on top of the cheesecake. Top with fresh berries of your choice.

Ganache topping:
Mix the melted chocolate and cream until smooth. Spread evenly on top of the cheesecake.

To finish:
Sprinkle with cranberries and pecan nuts. 

HINTS & TIPS:

• For a dark chocolate ganache, use a good quality dark chocolate instead of white chocolate and top with fresh berries.
• LANCEWOOD® Full Fat Plain Cream Cheese can be used as a substitute for Medium Fat Plain Cream Cheese.